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1
Scald whole milk and let cool, add in the yeast.
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2
Beat eggs, and juice, and zest.
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3
Beat sugar and butter until fluffy continue to beat well.
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4
Add the beaten egg mixture into the beaten sugar butter mixture.
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5
Combine with the cooled scaled milk , and yeast mixture.
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6
Combine well, add sifted flour, continue adding flour until a soft dough comes together.
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7
Turn out onto a table and knead until soft, not too sticky, 5- 10 minutes.
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8
Let double in a greased bowl, covered.
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9
Punch down and let rise again.
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10
Form into braids after second rising, or put into loaf pans.
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11
Let rise until almost doubled Bake 350 degrees, until golden, 20 minutes approximately.
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12
Note; the amount of flour can be anything from 8- 12 cups, or more. but add gradually until you have a soft slightly sticky dough -- where when touched your finger comes away tacky but not sticking to the bread board.Keep your dough soft not firm --.
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13
All depends on flour and humidity and how much juice from your oranges and lemons.
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14
Can braid and place under braiding but showing raw eggs white or already coloured, eggs will cook while baking, for an Easter morning delight.
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15
Directions on making the dough, can vary, as I have done the procedure in different ways, and now we can't get fresh compressed yeast in our stores, so I use active dry yeast, usually 2 tablespoons.
